Peanut “Pad Thai”

Peanut “Pad Thai” Dish Guide

Serves 3-4

8 oz rice noodles

16 oz plant-based protein cut into bite size pieces (we used half firm tofu and half hempe)

6-8 shitake mushrooms, stemmed and sliced into ½ inch strips

2 green onions, sliced thinly

Juice of 1 lime

1 T of ginger, minced

1 T of garlic, minced

1 Fresno chili, sliced thinly

1 medium carrot, sliced thinly

1-1.5 cups of napa cabbage cut into 1’ strips

1 cup vegetable broth

¼ cup rice wine vinegar

2 t Toasted sesame oil

¼ cup all-natural peanut butter

1 T maple syrup

¼ cup soy sauce

1 T sriracha (optional)

¼ cup salted peanuts, chopped

¼ cup of chopped cilantro

2-3 oz (a handful) of mung bean sprouts

2 T olive oil

Prep all ingredients as descried above.  For the sauce, combine the broth, vinegar, sesame oil, peanut butter, syrup, soy sauce and sriracha in a bowl and whisk, breaking up the peanut butter as best you can but don’t worry if there are large lumps still.  It will melt and combine when it gets warm.

If using the extra firm tofu, remove from package and place on paper towel lined plate.  Add paper towels to the top and apply pressure (use a plate or book) for 20-30 min to remove excess moisture.  Remove from the paper towels and cut into bite-sized pieces.  In a non-stick skillet over medium high heat add a T of olive oil and cook the tofu for 8-10 minutes tossing occasionally until a golden crust has formed.  Cook or heat any other proteins being used (such as the hempe).

Cook the rice noodles per package directions.  In a wok or large pan over medium high heat add the other T of olive oil and add the carrots and mushrooms.  Cook for 4-5 minutes or until the mushrooms are softening and the carrots are getting a bit of color.  Add the scallions, garlic, ginger and chili and cook out for 2 minutes.  Add the cabbage and protein to the wok and stir to wilt the cabbage.  Add the sauce and stir to incorporate the peanut butter and other liquids together.  Add the juice of one lime and then stir in the warm rice noodles.  If they absorb all of the liquid and you want a saucier consistency feel free to splash in some water or stock to alter the consistency to your liking.

Plate up and garnish with cilantro, sriracha, peanuts, bean sprouts and a fresh shot of lime juice.

Dish Notes

I know we say this about many of our dishes but this one is truly incredible versatile. Just about any veggies and proteins will work as the flavor profile from the sauce and aromatics hits just about every taste from savory to sweet, sour to salty. Use what you want or have on hand!